Doro Wat

Ingredients for 2 servings:

• 1 large lemon(s)
• 10 g butter
• 1 small onion(s)
• 4 large garlic cloves
• 300 g chicken breast fillet(s)
• 2 tbsp spice mix (Berbere), ground
• 500 ml water
• 100 ml tomato(s), strained
• 1 tbsp Flour (chickpea)
• little water
• 2 eggs

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Ethiopian chicken stew the quick way

Cut the chicken breast fillet into small, spoon-sized cubes. Pour over the lemon juice and flesh, mix, and let marinate for 1 hour. Heat the butter in a saucepan over medium heat. Gently fry the finely chopped onion and garlic cloves until translucent. Add the chicken breast cubes and fry, stirring occasionally, until no part looks raw. Add the berbere spice mix and simmer for another 1 minute, stirring occasionally. Then add the water and the passata. Let everything simmer on low heat with the lid on for about 10 minutes. Then mix the chickpea flour with a little cold water, stir in, and simmer for another 10 minutes. While the doro wat is simmering, hard-boil the eggs. Pour the doro wat into deep plates and add 1 boiled egg per person. Doro wat is best served with rice or, as is often served in Ethiopia, simply bread.